Red wine-braised short rib sliders

Red Wine Braised Short Rib Sliders
Serves 4 People


  • 3lbs. Beef Short Ribs (always get from a good local butcher)
  • 1 ea. Yellow Onions, peeled and cut into large chunks
  • 1 ea. Carrot, Large, peeled and cut into large chunks
  • 1 ea. Garlic, Whole Head, Cut in half
  • 1 oz. Tomato Paste
  • 1 ea. Fresh Thyme bunch
  • 1 ea. Bottle of good Red Wine, preferably Cabernet or Zinfandel
  • 1 qt. Veal Stock
  • ½ ea. Red Onion, cut into thin strips
  • ¼ ea. Red Cabbage, cut into thin strips
  • 2 oz. Red Wine Vinegar
  • 1 oz. Sugar
  • 3 oz. Canola Oil
  • 1 oz. Butter, unsalted
  • 8-12 ea Small Mini Brioche Buns (available and most fine bakeries)
  • 1 tsp. Coriander Seed, whole
  • Kosher Salt
  • Fresh Pepper
  • Maldon Sea Salt

Braised Short Ribs:

  1. Start by getting a large sauté pan hot over high heat. Once the pan is hot add the canola oil and sear the salt and pepper seasoned short ribs until golden brown.

  2. Once the short ribs are golden brown remove from the pan and place in a deep casserole dish. Drain off half the oil and add the cut vegetables above.

  3. Sauté the vegetables until them become golden brown also, add the tomato paste and cooked for another 2 minutes. Remove from the heat and add the red wine.

  4. Return to the heat and reduce by half. Once reduced add the veal stock, thyme, coriander and reduce again by another half. Pour this mixture over the short ribs in the casserole dish, cover with aluminum foil and bake at 325 degrees for approximately four to five hours.

  5. The time will vary depending on the style of your oven; you can tell the short ribs are done when your knife can easily pass through the meat with little resistance.

  6. Allow the short ribs to cool for several hours and absorb all the wonderful flavors they where just cooked in.
Pickled Red Onion and Cabbage Salad:
  1. In a small pot add the vinegar, sugar and a pinch of salt, bring to a boil. Add the red onion and cabbage and cook for approximately four to five minuets, or until the onions and cabbage are tender.

  2. You will see the cabbage will turn a bright red. Stir in the butter and then adjust the seasonings with salt and pepper. Reserve warm.
  1. Cut the brioche buns in half and toast in an oven until golden brown.

  2. Place a nice size piece of short rib on the bun, season with sea salt and top with the red cabbage mixture. Put on the top bun and serve!

We will be pouring the 2008 Dry Creek Zin and the 2007 Rockpile Ridge Vineyard Zinfandel with the short rib. The Sauvignon Blanc is going to be paired with the shrimp.

Paired with: 2007 Mauritson Rockpile Ridge Vineyard Zinfandel

Panko and Sesame Crusted Wild Shrimp
Serves 4 People

  • 15 ea Wild Shrimp, U15, Fresh if possible
  • 1 oz Flour, All Purpose
  • 2 cups Panko Bread Crumbs
  • ½ cup Sesame Seeds, white
  • 4 ea Eggs
  • 1 ea Lemon, zested and juiced
  • 1 ea Orange, zested and juiced
  • 1 ea Grapefruit, zested and juiced
  • 4 oz Canola Oil
  • 8 oz Mixed Organic Salad Greens
  • 1 pck Long Bamboo Skewers
  • 2-3 qt Peanut Oil (used for frying)
  • 1 oz Extra Virgin Olive Oil
  • Kosher Salt
  • Fresh Pepper

Citrus Aioli:
  1. First combine half the zest from all the above citrus into a medium bowl.

  2. Add the juice from half a lemon and combine with the zest, whisk in 1 egg yolk, slowly start whisking in the canola oil. Once all the oil is added adjust seasoning with salt and pepper, reserve for later.
Breading the Shrimp:
  1. Start by removing the shells and the vein from the shrimp. Once cleaned toss the shrimp in the remaining half of the citrus zest. Take the bamboo skewers and skewer the shrimp long ways starting at the tail, reserve.

  2. Crack the remaining 3 eggs into a bowl with ¼ cup water, reserve. Combine the sesame seeds and panko together in a large bowl.

  3. Start by grabbing the stick attached to the shrimp and dipping in first the flour, then the egg mixture then lastly in the panko/sesame seed mixture, place on a cookie sheet; this process is called breading.

  4. Continue this step until all the shrimp are done. Keep chilled.
Cooking the Shrimp:
  1. In either a deep pan or in a shallow pot get the peanut oil up to 350 degrees. You can check the tempeture by using a candy thermometer.

  2. Once the oil is hot slowly add the breaded shrimp. Be careful not to overload the pan and have the oil spill! Once the shrimp are done remove from the oil and drain on a paper towel lined cookie sheet.
  • Toss the salad in a large bowl and season with salt, pepper and drizzle in the remaining citrus juice and olive oil.

  • Place the crispy shrimp on top the salad and either spoon the aioli on top or place on the side. >> PRINT A SHOPPING LIST FOR THIS RECIPE

    Paired with: 2008 Mauritson Dry Creek Valley Zinfandel

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